Staff photo by DON HIMSEL Nancy Goodwin, Nashua.
Crispy Kale Salad - Goodwin020310
Staff photo by DON HIMSEL Nancy Goodwin, Nashua.
CHOCOLATE LOVERS
Most people love chocolate, and we’re going to guess that includes your family, too! For this next contest, we’re looking for your best, richest chocolatey desserts.
Deadline: March 2.
Recipes must include ingredient amounts, instructions and number of servings, as well as name, address, and daytime and evening telephone numbers. Type or neatly print the recipe in pen on 8½- by 11-inch paper, and send it to Culinary Delights, The Telegraph, 17 Executive Drive, Hudson, NH 03051. Or, fill out the form at www.feastNH.com/recipes.
Culinary Delights is The Telegraph’s reader-submitted recipe feature that began in 1982. A recipe and home cook are chosen to be profiled each week.
For more information, visit www.feastNH.com/recipes.
By SALLY BASHALANY Correspondent
NASHUA – Nancy Goodwin didn’t realize it was kale she was munching when she sampled her niece’s leafy green salad one Thanksgiving.
“I thought it was just a green salad with interesting leaves,” Goodwin, of Nashua, said recently.
After asking her niece for the recipe, Goodwin made a few minor modifications. The original recipe had instructions for grinding up half of the peanuts for the dressing, but Goodwin adds whole peanuts instead.
“Sometimes I don’t add peanuts at all,” she said, and the same goes for carrots.
She finds the salad a versatile recipe that easily takes substitutions or is just fine without a couple ingredients – except for the peppers, which Goodwin always adds because of personal preference.
And about that dressing: While most dressings leave leftover salad limp and uninspiring, the brown sugar and vinegar mixture doesn’t punish the kale after time elapses.
“Kale is a very coarse leaf,” Goodwin said, “and can absorb” moisture.
She added that the salad green lasts longer than other greens, both in the refrigerator and in the salad mixture.
“It tastes good when it’s been sitting,” Goodwin said.
The sweetness of the brown sugar offsets the tartness of the vinegar and gives a “nice consistency” in the dressing, Goodwin said.
If there are leftovers, she will often have the salad for the next day’s lunch. One of her sons sometimes makes a snack of the salad. And Goodwin has been known to reach into the vegetable crisper drawer and grab a leaf of kale to munch on.
Although kale ranks high on her list of favorite vegetables, Goodwin serves her family a variety of fruits and vegetables each day.
“I aim higher than the five servings a day,” she said of the daily food pyramid guidelines.
A two-time Culinary Delights winner, Goodwin wanted to share the kale salad recipe with Telegraph readers. Her first winning recipe was a spicy broccoli salad.
Married to Rolf Goodwin, a local attorney, Goodwin is a violinist in the Nashua Symphony Orchestra and also gives private music lessons. She and Rolf are the parents of Henry, 17, and George, 15. Their family includes Otis the cat.
